Suntory whiskey toki12/15/2023 O: While you could certainly enjoy Toki neat, you might find yourself wishing for a little more flavor. They might bring out a little extra lemon oil on tongue, and make the finish sweeter, but if you’re drinking this neat, it needs no additional water. ![]() W: A few drops of water dampen the aroma somewhat. Chestnuts, lemon peel, vanilla sugar, and fresh spring water. Vanilla and coconut again, and a ghostly oakiness.į: Medium-short. Grain-forward, with a honeyed sweetness and a subdued tongue burn. There are also some florals that I can’t identify. A touch spirity a first (alcohol fumes) but this settles down to reveal faint coconut, grains of paradise, tamarind, blanched almonds, and mochi rice-flour cakes. N: Fresh straw, vanilla, and gentle grain. Did I mention that it’s bottled in a glass brick? Literally, I bet Habitat for Humanity could collect these and mortar them together to make houses. The Yamazaki components are aged in both American white oak and Spanish oak. Unlike previous Suntory blends, this one relies on Hakushu as primary malt, not Yamazaki. Japanese drinks giant Suntory (which now owns Jim Beam and its related brands) has blended “selected” (read: leftover) barrels from Hakushu and Yamazaki distilleries (both malts), and Chita distillery (heavy-type grain whisky). My prayers have been answered! A Japanese whisky (an NAS blend, but that’s the kind of thing you dunk in ice and soda water anyway) priced under $40, and widely available in the US! Also, it doesn’t taste like engine cleaner. I just can’t bring myself to put actual expensive Japanese whisky in it. Suffice to say that I’ve made a few at home (complete with the 13-and-a-half clockwise stirs) and have enjoyed the simplicity, food-friendliness, and refreshing nature of such a drink. The history of the Japanese whisky highball and the drinking culture surrounding it is fascinating, but I’m not qualified to cover it here. That makes for a pretty compelling stripped-down highball, with only ice and soda water to support the whisky and deliver it in a refreshing way. It’s aromatic, floral, subtle, and complex. Japanese whisky, to me, is all about art and subtlety. I mean, I love a good whisky-and-soda when the balance is right, but you wouldn’t catch me filling one with Glenlivet 18 or anything. (Yeah, yeah it’s August, give me some creative license.) Maybe the stuff is affordable in Japan, but hearing about $70-a-bottle Hibiki ( which I love) being artfully stirred with hand-carved ice cubes and soda into whisky highballs makes me a little queasy. The history of the Japanese whisky is not even a century old, but in this short time, the Japanese blended and single malts have taken over the world by storm and can easily go against their whisk(e)y counterparts from across the globe.Ĭheck out our impressive selection of Japanese whiskies, find your new favorite in the best Japanese whiskies bottles under $200, or explore our treasury of rare & hard to find Japanese whiskies.Whenever I think of Japanese whisky, visions of highly-praised but obnoxiously-priced scotch replicas dance in my head. It’s heavily influenced by scotch but with smoother and delicate notes. Pick up your bottle of Toki today! About Japanese WhiskyĪlthough maybe not be the first Spirit you would think of when Japan is mentioned the Japanese make one of the best types of whisky in the world. The finish, which is subtle and slightly sweet, leaves an impression of vanilla and ginger which lingers endlessly. ![]() The palate is filled with bittersweet citrus fruits, such as grapefruit and green grapes, as well as pungent herbs like peppermint, thyme and rosemary. Suntory Toki Japanese Whisky has a clear golden color and aromas of fresh basil, green apple and clover honey. “By pairing these seemingly dissimilar but deeply accordant whiskies, Fukuyo’s insight overturned the old relationship between malt and grain and created a blend that is both groundbreaking and timeless,” says Suntory. Finally, Fukuyo adds both American white oak-aged and Spanish oak-aged malt whisky from Yamazaki, providing the blend with even more flavor and complexity. While the majority of Suntory’s blends use malt whisky from Yamazaki as their main ingredient, Chief Blender Shinji Fukuyo wanted to try a new approach for Suntory Toki Japanese Whisky, utilizing Hakushu malt whisky aged in American white oak and Chita heavy-type grain whisky as the blend’s two pillars. Suntory Toki Japanese Whisky is a unique marriage of whiskies from Hakushu and Yamazki distilleries, as well as Chita Distillery, a single grain distillery in Aichi Prefecture on the Pacific coast of Japan.
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